A new cookie !!!!!
My classic cookies have been HYPER popular since lockdown began. So I wanted to try another recipe; oatmeal and chocolate chips cookies, not being a big fan of raisins!
Venturing out on Pinterest looking for an oat / flour ratio idea to make a nice cookie, I came across the recipe for Sally's baking addiction which seemed, my gosh, decadent with its addition of molasses, to the point where I didn't want to create a new one from scratch. The recipe was almost 22 cookies, so I split it in half, tweaked it with the oats I had, and adjusted it to make it vegan.
There it is!
For about fifteen cookies
1 1/2 cups quick oats (oatmeal)
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup cold vegan margarine
1/2 cup brown sugar
1/4 cup of sugar
1 tablespoon of molasses
1 teaspoon of vanilla extract
2 tablespoons of plant based milk
3/4 cup vegan chocolate chips (or raisins)
Preheat the oven to 350F.
Line a baking sheet with parchment paper. Set aside.
In a bowl, combine the oats, flour, baking soda, salt and cinnamon. Set aside.
In a second, larger bowl, whisk together margarine, brown sugar, sugar, molasses and vanilla. Once the mixture has become creamy, add the milk and whisk one last time. Incorporate the dry ingredients using a spatula then add the chocolate chips or raisins. Mix until they are evenly dispersed throughout the mixture.
Using an ice cream scoop, drop the dough onto the cookie sheet, 6 cookies per sheet. Avoid forming firm balls of dough with your hands.
Bake until the cookies are golden and the contour is lightly browned. It will take about 19-20 minutes for a convection oven and possibly 10-14 minutes for an element oven.